4-6 lg. pickling cucumbers
1 lg. purple shallot
salt and pepper
½c± mild salad oil
½c± Heinz Salad Vinegar
1-2T natural raw sugar
If the cucumbers are really fresh, don't peel. Scrub, dry and slice into a medium bowl along with the sliced shallot. Sprinkle with a generous amount of salt and pepper. In another small bowl, combine oil, vinegar and sugar. I used a blend of sunflower and liquid coconut oil. Microwave for half a minute and whisk to dissolve the sugar. Pour over the cucumbers and shallot. Cover and refrigerate for several hours or overnight, stirring and moving them around frequently during that time.
This adds a nice, fresh touch to a lunch or dinner. You could also add really thin cross-sections of carrot for added texture, flavor and color. . .Lin
This is a great summer salad, tomatoes can be added for color and the flavor their juice provides. It's also a nice "cooler" when served with something hot, curry. . .or even a meatloaf dinner.
ReplyDelete